Description
An EASY recipe for homemade Teriyaki Sauce that is simple, healthy, vegan-adaptable and Gluten-free-adaptaptable to use as a marinade, stir-fry sauce or flavorful dipping sauce. Use this in Teriyaki Mushroom Wraps and Instant Pot Teriyaki Chicken.
Ingredients
- 1/2 cup low sodium soy sauce (see notes) or GF Braggs Liquid Aminos
- 1/4 cup rice vinegar
- 1/4 cup honey or maple syrup
- 1–2 tablespoons toasted sesame oil *see notes
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red pepper flakes, more or less to taste
- —–
- 1/4 cup cold water
- 1 tablespoon cornstarch (or *arrowroot)
Instructions
- In a sauce pan whisk together braggs or soy sauce, rice vinegar, honey, sesame oil, garlic, ginger and red pepper flakes. Heat on medium low until it slowly simmers.
- Whisk water and cornstarch together in a small bowl and whisk into simmering sauce mixture.
- Allow to just boil and remove from heat.
Notes
If using regular soy sauce, use a scant half cup (like 6-7 tablespoons and fill to the edge with water, to dilute).
Toasted sesame oils very in flavor and strength. I used Spectrum organic sesame oil, which has a lighter very clean flavor. If using a different kind start with less and add more to taste.
*Arrowroot can be substituted 1:1 for cornstarch. (Important to use at the end of cooking, just before boiling, as continued heating will cause it to lose its thickening ability.)
You can add less cornstarch for a less thick sauce, or leave it out entirely- especially if using as a marinade.
Nutrition
- Serving Size: 2 ½ tablespoons
- Calories: 76
- Sugar: 6.8 g
- Sodium: 421.5 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 10.1 g
- Fiber: 0.1 g
- Protein: 1.3 g
- Cholesterol: 0 mg
